Salmon Rosemary Burgers

Ground salmon isn’t a thing you buy. Hand-chopping is the move, and it matters. A knife-cut mince holds its shape on the grill where a food processor turns the fish into pink paste that falls through the grates. Slice salmon fillets into strips, crosscut into squares, then chop until the texture is coarse but cohesive. Check for pin bones as you go.

The binder is simple and punchy. Whole-wheat bread crumbs, red onion, two eggs, a slug of Dijon mustard, a teaspoon of horseradish, and fresh minced rosemary. The horseradish doesn’t scream on the plate; it just amplifies the salmon and keeps the patty from tasting flat. The 30-minute fridge rest is a must. Chilling firms up the mixture so the patties hold together when they hit the hot grates.

Four to five minutes a side on a medium-high grill is all it takes. Serve on a toasted bun with greens, or bunless over a salad with more horseradish spread on top.

Chef Tips

• Chill at least 30 minutes, longer if you can. Warm salmon mixture falls apart on the grill. Cold mixture holds its shape.
• Oil the patties, not the grates. A light coat of olive oil on each burger creates a non-stick layer and prevents tearing when you flip.
• Don’t press the burgers with a spatula while they cook. You’ll squeeze out the juices and end up with dry, crumbly fish.
• Use wild salmon if the budget allows. The firmer flesh chops cleanly and holds together better than farmed.

Variations

• Skip rosemary and use fresh dill or tarragon for a softer, more classic salmon pairing.
• Stir in a tablespoon of capers and lemon zest for a briny, Mediterranean-leaning burger.
• Serve over a bed of arugula with a yogurt-dill sauce instead of a bun.